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vegan dish with olive oil on top

Italian Potatoes and Rice

This creamy vegan Italian potatoes and rice (riso e patate) is the very definition of easy peasy comfort food. It’s super budget-friendly, too, and ready in just 30 minutes.
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Course: Risotto
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 494kcal
Author: Paris | Vegan Cocotte

Ingredients 

  • 3 tablespoons extra virgin olive oil, plus extra to serve
  • 1 pound (450 g) potatoes, peeled and cut into 1-inch cubes
  • 1 ½ cup (300 g) risotto rice, Carnaroli or Arborio
  • 4 cups (1000 ml) vegetable broth
  • 1 tablespoon fresh rosemary, finely chopped
  • ½ cup (50 g) vegan Parmesan, grated
  • Salt and freshly ground black pepper to taste

Instructions

  • Heat the olive oil over medium heat in a heavy-bottomed pot or Dutch oven. Add the potatoes and sauté for 1-2 minutes.
    3 tablespoons extra virgin olive oil
    1 pound potatoes
  • Add the rice, stir well and continue to sauté for another minute to toast the rice.
    1 ½ cup risotto rice
  • Next, pour in the vegetable broth, add the rosemary and bring to a boil.
    4 cups vegetable broth
    1 tablespoon fresh rosemary
  • Reduce to a gentle simmer and cook for 15-18 minutes, stirring occasionally (every 3-4 minutes is enough, you want to release the starch but not end up with sticky rice).
  • When the rice is al dente and the potatoes fork tender, turn off the heat. Stir in the vegan grated Parmesan and adjust the seasoning to taste.
    ½ cup vegan Parmesan
    Salt and freshly ground black pepper to taste
  • Let it rest for 5 minutes, then serve with a drizzle of olive oil, extra grated vegan parmesan and a crack of black pepper.

Notes

  • It’s always best to warm the broth before adding it to the rice. Adding cold broth slows cooking and messes with the rice's starch release. Pour the broth into a small saucepan and keep it just below a simmer next to the main pot.
  • Don't over-stir. You want to release the starch, which gives you creaminess, but not break the rice grains. Every 3–4 minutes is enough.
  • The rice should be al dente when you turn off the heat. It will continue to absorb broth and bind with the parmesan during the 5-minute rest.

Nutrition

Calories: 494kcal | Carbohydrates: 82g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 1139mg | Potassium: 553mg | Fiber: 5g | Sugar: 3g | Vitamin A: 593IU | Vitamin C: 22mg | Calcium: 156mg | Iron: 4mg